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Finding ways to enjoy delicious desserts without compromising on health can sometimes feel like a challenge, especially when trying to lower your sodium intake.
However, indulging in a sweet treat on a Sunday doesn’t have to come at the expense of your dietary goals.
If you’re looking for ways to enjoy cake without all the added sodium, you’re in the right place! In this blog article, we’ve compiled over 25 low-sodium cake recipes perfect for a relaxing Sunday.
From fruity delights to rich, spiced cakes, these recipes offer the perfect balance of flavor and nutrition, so you can enjoy dessert while keeping your sodium levels in check.
Whether you’re baking for a special occasion or simply looking for a treat to end your week on a sweet note, these cakes are sure to satisfy your cravings.
25+ Delicious Sunday Low-Sodium Cake Recipes for Your Next Brunch
Whether you’re new to low-sodium cooking or you’re a seasoned pro, these 25+ Sunday low-sodium cake recipes provide a variety of options that will make your baking experience both fun and health-conscious.
With delicious flavors ranging from citrusy lemon poppy seed to spiced pear and moist chocolate variations, these cakes prove that you don’t need to sacrifice taste for health.
So, the next time you’re looking for a sweet dessert to enjoy on a Sunday, reach for one of these recipes and delight in a low-sodium treat that’s just as satisfying as the classic versions. Happy baking and even happier indulging!
Low-Sodium Banana Cake
This moist and flavorful low-sodium banana cake is a healthier alternative to traditional banana cakes, without sacrificing taste. Using ripe bananas to sweeten the cake naturally reduces the need for added sugar, while using low-sodium baking powder keeps the cake light and fluffy. It’s a perfect dessert for a lazy Sunday afternoon or a casual family gathering.
Ingredients:
- 3 ripe bananas, mashed
- 1 ½ cups all-purpose flour
- 1 teaspoon low-sodium baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ cup unsweetened applesauce
- ½ cup plain Greek yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup honey (or maple syrup)
- 1 tablespoon vegetable oil
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a medium bowl, combine the flour, baking powder, baking soda, and cinnamon.
- In a separate large bowl, whisk together the mashed bananas, applesauce, Greek yogurt, eggs, vanilla extract, honey, and vegetable oil.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This low-sodium banana cake is the perfect treat for those who want a light dessert without the guilt. The natural sweetness from the bananas, combined with the richness of Greek yogurt, creates a tender cake that is both satisfying and wholesome. Serve it plain or with a light dusting of powdered sugar for a simple, yet indulgent dessert that everyone will enjoy.
Low-Sodium Carrot Cake
Carrot cake is a classic dessert, but traditional recipes are often packed with sugar and sodium. This low-sodium version maintains all the flavor and texture you love, while being more heart-healthy. With the addition of whole wheat flour and carrots, this cake provides a nutritious boost along with its sweet flavor. It’s perfect for those who want to enjoy a rich and comforting dessert on a Sunday.
Ingredients:
- 1 ½ cups whole wheat flour
- 1 teaspoon low-sodium baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup unsweetened applesauce
- 2 large eggs
- ½ cup honey or maple syrup
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots
- ½ cup chopped walnuts (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line with parchment paper.
- In a medium bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, and nutmeg.
- In a separate large bowl, beat the eggs, applesauce, honey, and vanilla extract until well combined.
- Stir in the grated carrots and walnuts (if using).
- Gradually fold the dry ingredients into the wet ingredients until just combined.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely on a wire rack before serving.
This low-sodium carrot cake is a perfect balance of flavor and nutrition. The natural sweetness of the carrots and applesauce creates a moist, tender cake, while the whole wheat flour adds a hearty, wholesome element. The optional walnuts add a delightful crunch, but the cake is just as delicious without them. Whether for Sunday brunch or a light dessert, this cake offers a satisfying and healthy alternative to the traditional version.
Low-Sodium Chocolate Zucchini Cake
Chocolate and zucchini may seem like an unusual combination, but this low-sodium chocolate zucchini cake proves otherwise. The zucchini adds moisture and a subtle texture without overpowering the chocolate flavor. By using unsweetened cocoa powder and a lower-sodium approach to baking, this cake becomes a decadent yet health-conscious option. It’s an ideal Sunday dessert that provides indulgence without the excess sodium.
Ingredients:
- 1 ½ cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon low-sodium baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- 2 large eggs
- ½ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- ¼ cup honey or maple syrup
- ¼ cup vegetable oil
- ¼ cup semi-sweet chocolate chips (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square or round cake pan.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and cinnamon.
- In a separate large bowl, beat the eggs, applesauce, vanilla extract, honey, and vegetable oil until smooth and well-combined.
- Stir in the grated zucchini, making sure to squeeze out any excess moisture before adding it to the batter.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If desired, fold in the chocolate chips.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This low-sodium chocolate zucchini cake is a great way to indulge in chocolate while keeping your sodium intake in check. The zucchini adds moisture and makes the cake tender without compromising the rich chocolate flavor. With the optional chocolate chips, it’s even more decadent. This cake is perfect for a Sunday treat and is sure to be a hit with anyone who loves a chocolaty dessert, while being mindful of sodium intake.
Low-Sodium Lemon Poppy Seed Cake
This refreshing low-sodium lemon poppy seed cake is a perfect balance of bright citrus flavor and delicate texture. The tanginess of the lemon pairs beautifully with the crunch of poppy seeds, creating a light, yet satisfying dessert. With a reduced sodium content and natural sweeteners, this cake is an excellent choice for a Sunday treat, offering a fresh and flavorful bite that everyone will love.
Ingredients:
- 1 ½ cups all-purpose flour
- 2 tablespoons poppy seeds
- 1 teaspoon low-sodium baking powder
- ½ teaspoon baking soda
- 1 teaspoon lemon zest
- 2 large eggs
- ½ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- ¼ cup honey or maple syrup
- ¼ cup fresh lemon juice
- ½ cup Greek yogurt (plain)
- 2 tablespoons vegetable oil
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and lemon zest.
- In a large bowl, combine the eggs, applesauce, vanilla extract, honey, lemon juice, Greek yogurt, and vegetable oil. Whisk until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until fully incorporated.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This low-sodium lemon poppy seed cake offers the perfect combination of sweet and tangy flavors. The lemon adds a refreshing zest, while the poppy seeds give the cake a lovely texture. It’s an excellent option for a Sunday gathering, providing a fresh and bright dessert that is both healthy and satisfying. The addition of Greek yogurt adds moisture and tang, making every bite light and indulgent without excessive sodium.
Low-Sodium Peach Cake
This low-sodium peach cake is a delightful dessert for anyone looking to enjoy a fruity, moist cake without the added sodium. The natural sweetness of ripe peaches shines through, and the light texture of the cake is perfect for a relaxing Sunday treat. You can use fresh or frozen peaches, making this a versatile option for any time of the year.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon low-sodium baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- 2 large eggs
- ½ cup unsweetened applesauce
- ¼ cup honey or maple syrup
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen peaches, diced
- ¼ cup Greek yogurt (plain)
- 2 tablespoons vegetable oil
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
- In a medium bowl, combine the flour, baking powder, baking soda, and cinnamon.
- In a separate large bowl, whisk together the eggs, applesauce, honey, vanilla extract, Greek yogurt, and vegetable oil.
- Fold the diced peaches into the wet mixture.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
The low-sodium peach cake is a perfect dessert for a Sunday afternoon. The juicy peaches lend natural sweetness and moisture to the cake, creating a tender and flavorful treat. This cake is simple, healthy, and delicious, offering a way to enjoy the essence of summer any time of the year, all while keeping sodium levels in check.
Low-Sodium Almond Cake
A soft and nutty low-sodium almond cake that’s perfect for a Sunday brunch or as a light dessert. The almonds offer a subtle, rich flavor while also providing some healthy fats. The cake is light, moist, and lightly sweetened, making it a great choice for anyone looking for a dessert that’s both indulgent and heart-healthy.
Ingredients:
- 1 ½ cups almond flour
- 1 teaspoon low-sodium baking powder
- ½ teaspoon baking soda
- 2 large eggs
- ¼ cup honey or maple syrup
- ½ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- ¼ cup Greek yogurt (plain)
- 2 tablespoons vegetable oil
- Sliced almonds for garnish (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the almond flour, baking powder, and baking soda.
- In a separate large bowl, whisk the eggs, honey, applesauce, vanilla extract, Greek yogurt, and vegetable oil until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- If desired, sprinkle sliced almonds on top for a crunchy finish.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This low-sodium almond cake is the perfect dessert for anyone who enjoys nut-based treats. The almond flour gives the cake a rich flavor, while the Greek yogurt keeps it moist and tender. It’s light, subtly sweet, and packed with healthy fats, making it an excellent option for a Sunday afternoon snack or dessert. The optional almond topping adds an extra crunch, making this cake even more delightful.
Low-Sodium Apple Cinnamon Cake
This warm and comforting low-sodium apple cinnamon cake combines the sweetness of apples with the spicy warmth of cinnamon, making it the perfect dessert for a cozy Sunday afternoon. By using natural sweeteners and reducing sodium, this cake offers a healthier alternative to traditional recipes. It’s simple to make, incredibly moist, and filled with the natural flavors of fall.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon low-sodium baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 2 large eggs
- ½ cup unsweetened applesauce
- ¼ cup honey or maple syrup
- 1 teaspoon vanilla extract
- 2 large apples, peeled and chopped
- ¼ cup Greek yogurt (plain)
- 2 tablespoons vegetable oil
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
- In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, and nutmeg.
- In a large bowl, whisk the eggs, applesauce, honey, vanilla extract, Greek yogurt, and vegetable oil until smooth.
- Fold the chopped apples into the wet mixture.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This low-sodium apple cinnamon cake offers the perfect balance of sweet and spicy flavors. The apples add natural sweetness and moisture, while the cinnamon and nutmeg provide a comforting aroma. Whether enjoyed with a cup of tea or as a light dessert after dinner, this cake is a fantastic option for a healthier Sunday treat that will delight your taste buds.
Low-Sodium Coconut Cake
This tropical low-sodium coconut cake is a refreshing, light treat that’s perfect for a Sunday afternoon gathering. Coconut adds a natural sweetness and texture, while the low-sodium approach allows you to enjoy the cake without the worry of excess sodium. With a moist crumb and delicate coconut flavor, this cake is an ideal choice for anyone who loves a coconut-infused dessert.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon low-sodium baking powder
- ½ teaspoon baking soda
- 1 cup unsweetened shredded coconut
- 2 large eggs
- ½ cup unsweetened applesauce
- ¼ cup honey or maple syrup
- 1 teaspoon vanilla extract
- ¼ cup Greek yogurt (plain)
- 2 tablespoons vegetable oil
- ½ cup coconut milk (unsweetened)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and shredded coconut.
- In a large bowl, combine the eggs, applesauce, honey, vanilla extract, Greek yogurt, vegetable oil, and coconut milk. Mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This low-sodium coconut cake brings the flavors of the tropics right to your kitchen. With the perfect balance of sweetness and moisture from the coconut, it’s a delightful dessert for a Sunday gathering. The coconut milk adds richness while keeping the cake light and fluffy. Serve it plain or with a dusting of powdered sugar for an extra touch of sweetness.
Low-Sodium Orange Almond Cake
The combination of fresh orange juice and zest with almonds creates a wonderfully aromatic and flavorful cake. This low-sodium orange almond cake offers a refreshing citrusy zing, while the almonds contribute a rich, nutty flavor. It’s a perfect Sunday cake, offering a delicate texture and a balanced sweetness without overloading on sodium.
Ingredients:
- 1 ½ cups almond flour
- 1 teaspoon low-sodium baking powder
- ½ teaspoon baking soda
- 1 tablespoon orange zest
- ¼ cup fresh orange juice
- 2 large eggs
- ¼ cup honey or maple syrup
- ¼ cup Greek yogurt (plain)
- 2 tablespoons vegetable oil
- ½ teaspoon vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, combine the almond flour, baking powder, and baking soda.
- In a separate large bowl, whisk the eggs, orange zest, orange juice, honey, Greek yogurt, vegetable oil, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This low-sodium orange almond cake is a fragrant and flavorful treat that’s perfect for any occasion, but especially on a relaxing Sunday. The combination of orange and almond creates a vibrant, light dessert that’s subtly sweet and rich in flavor. The cake is naturally moist and tender, and with a drizzle of fresh orange juice, it offers a refreshing yet indulgent way to end your meal.
Low-Sodium Strawberry Shortcake Cake
This low-sodium strawberry shortcake cake is a delightful and fresh dessert that brings the classic shortcake to life without the added sodium. Layered with sweetened strawberries and a fluffy, light cake, it’s the perfect dessert for any Sunday gathering. The natural sweetness from the strawberries complements the soft cake, making it a perfect treat for warm weather or any time of year.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon low-sodium baking powder
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 large eggs
- ½ cup unsweetened applesauce
- ¼ cup honey or maple syrup
- ½ cup Greek yogurt (plain)
- 2 tablespoons vegetable oil
- 2 cups fresh strawberries, sliced
- 2 tablespoons honey (for the strawberries)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
- In a medium bowl, whisk together the flour, baking powder, and baking soda.
- In a large bowl, combine the eggs, applesauce, honey, vanilla extract, Greek yogurt, vegetable oil, and lemon zest. Mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- While the cake bakes, mix the sliced strawberries with 2 tablespoons of honey and set them aside to allow the juices to release.
- Let the cake cool for 10 minutes before transferring it to a wire rack to cool completely.
- Once the cake has cooled, top it with the honey-sweetened strawberries and serve.
This low-sodium strawberry shortcake cake is light, fresh, and bursting with flavor. The honey-sweetened strawberries pair perfectly with the fluffy, subtly sweet cake. This dessert is a healthy yet indulgent option for anyone who loves the classic strawberry shortcake but wants to avoid extra sodium. It’s the perfect way to enjoy a delicious, refreshing treat without the added salt.
Low-Sodium Carrot Cake
This low-sodium carrot cake is a healthier twist on a classic favorite. Packed with fresh carrots, warm spices, and a hint of sweetness, it’s a rich and moist dessert that everyone will enjoy. The use of applesauce and Greek yogurt helps keep the cake moist without using too much fat or sodium, making it a perfect Sunday treat.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon low-sodium baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 large eggs
- ½ cup unsweetened applesauce
- ¼ cup honey or maple syrup
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- ¼ cup Greek yogurt (plain)
- 2 tablespoons vegetable oil
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and nutmeg.
- In a large bowl, whisk together the eggs, applesauce, honey, vanilla extract, Greek yogurt, and vegetable oil until smooth.
- Fold in the grated carrots.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This low-sodium carrot cake is a perfect balance of sweetness and spice. The grated carrots provide natural sweetness and moisture, while the cinnamon and nutmeg give it a warm, comforting flavor. It’s an excellent choice for a healthier dessert option on Sunday, offering all the delicious flavors of a classic carrot cake without the added sodium.
Low-Sodium Chocolate Banana Cake
This low-sodium chocolate banana cake is a rich, moist treat that combines the flavors of ripe bananas and cocoa in the perfect harmony. The bananas naturally sweeten the cake while adding moisture, and the cocoa gives it a deep, satisfying chocolate flavor. This cake is an excellent choice for those who want a low-sodium option that’s indulgent and satisfying.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon low-sodium baking powder
- ½ teaspoon baking soda
- 3 tablespoons unsweetened cocoa powder
- 2 large eggs
- 2 ripe bananas, mashed
- ¼ cup honey or maple syrup
- 1 teaspoon vanilla extract
- ¼ cup Greek yogurt (plain)
- 2 tablespoons vegetable oil
- ½ cup water
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and cocoa powder.
- In a separate large bowl, whisk the eggs, mashed bananas, honey, vanilla extract, Greek yogurt, and vegetable oil until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add the water to the batter, stirring to achieve a smooth consistency.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This low-sodium chocolate banana cake is a deliciously rich treat without the guilt. The ripe bananas provide natural sweetness, and the cocoa powder ensures every bite is packed with deep chocolate flavor. It’s a perfect dessert for anyone craving a chocolatey treat on a Sunday but looking to keep their sodium intake in check. Enjoy it plain or with a light dusting of powdered sugar for a simple yet indulgent dessert.
Low-Sodium Lemon Poppy Seed Cake
This light and zesty low-sodium lemon poppy seed cake is a refreshing treat that’s perfect for a Sunday afternoon. The combination of fresh lemon juice and zest with the slight crunch of poppy seeds creates a cake that’s full of flavor and texture. It’s a delightful dessert that offers a burst of citrus while keeping sodium levels low, making it a great option for those seeking a healthier indulgence.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon low-sodium baking powder
- ½ teaspoon baking soda
- 1 tablespoon poppy seeds
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 2 large eggs
- ¼ cup unsweetened applesauce
- ¼ cup honey or maple syrup
- 1 teaspoon vanilla extract
- ¼ cup Greek yogurt (plain)
- 2 tablespoons vegetable oil
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, poppy seeds, and lemon zest.
- In a large bowl, combine the eggs, applesauce, honey, vanilla extract, Greek yogurt, vegetable oil, and lemon juice. Mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This low-sodium lemon poppy seed cake is the perfect dessert to enjoy with a cup of tea or coffee on a relaxing Sunday. The bright citrusy flavor from the lemon is balanced by the slight crunch of poppy seeds, creating a delightful texture and taste. With its refreshing taste and moist crumb, this cake will quickly become a favorite in your low-sodium dessert repertoire.
Low-Sodium Peach Almond Cake
This low-sodium peach almond cake offers a perfect blend of juicy peaches and nutty almonds. The combination of the two creates a cake that’s both light and flavorful, with natural sweetness from the peaches and a subtle richness from the almonds. This cake is perfect for any Sunday brunch or dessert and is made without excess sodium, so you can indulge without the guilt.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon low-sodium baking powder
- ½ teaspoon baking soda
- ½ cup unsweetened almond meal
- 2 large eggs
- 1 cup fresh peaches, chopped
- ¼ cup honey or maple syrup
- 1 teaspoon vanilla extract
- ¼ cup Greek yogurt (plain)
- 2 tablespoons vegetable oil
- ¼ cup almond milk (unsweetened)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, combine the flour, baking powder, baking soda, and almond meal.
- In a large bowl, whisk together the eggs, honey, vanilla extract, Greek yogurt, vegetable oil, and almond milk.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped peaches.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This low-sodium peach almond cake is a light yet satisfying dessert that combines the fresh sweetness of peaches with the richness of almonds. The cake is moist, flavorful, and the addition of almond meal enhances the nutty flavor and texture. It’s a perfect cake for any occasion, but especially for a relaxing Sunday when you want a treat that feels indulgent yet still mindful of your sodium intake.
Low-Sodium Spiced Pear Cake
This low-sodium spiced pear cake is a warm, comforting dessert that combines the sweetness of ripe pears with the rich, aromatic spices of cinnamon, nutmeg, and ginger. Perfect for fall or any cozy Sunday, this cake is light but flavorful, with natural sweetness from the pears. It’s a healthier option for anyone who enjoys spiced cakes without the extra sodium.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon low-sodium baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 2 large eggs
- 1 ½ cups fresh pears, peeled and chopped
- ¼ cup unsweetened applesauce
- ¼ cup honey or maple syrup
- 1 teaspoon vanilla extract
- ¼ cup Greek yogurt (plain)
- 2 tablespoons vegetable oil
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and ginger.
- In a large bowl, combine the eggs, applesauce, honey, vanilla extract, Greek yogurt, and vegetable oil. Mix until smooth.
- Gently fold in the chopped pears.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This low-sodium spiced pear cake is the perfect way to enjoy the flavors of fall in a healthier way. The pears add natural sweetness and moisture to the cake, while the warm spices create a comforting and aromatic experience. This cake is sure to become a favorite for anyone who enjoys spiced cakes, especially when paired with a cup of tea for a relaxing Sunday treat.
Note: More recipes are coming soon!
